Chocolate fondues by their very nature entice us to linger. It is hard to rush a meal consisting of dipping foods into melted chocolate. John Mariani writes in his book, "Dictionary of American Food and Drink," that the fondue is of Swiss origins. It is typically shared at the table in an earthenware pot (caquelon). The word is derived from the French verb fondre (to melt). Dessert-type fondues started to appear in the 1960s. Other dessert fondues include coconut, honey, caramel and marshmallow.
- Skill level:
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Things you need
- 255gr dark chocolate
- 3/4 cup double cream
- 3 tbsp unsalted butter
- 3 tbsp cognac
- Small saucepan
- Fondue pot
Place the cream, butter and cognac in a small saucepan.
Bring to a simmer over medium heat. While waiting for this to reach simmering, cut up the chocolate. The smaller the chocolate is chopped, up the better.
Add the chocolate to the small saucepan. Remove the saucepan from the heat.
Stir the chocolate until it is fully melted.
Pour the complete mixture into a fondue pot.
Tips and warnings
- If you leave the chocolate in the fondue pot for any length of time, stir occasionally to prevent scorching.